Put stewed rhubarb into jars as soon as it boils up well.
for pies A reliable method which gives the natural flavor.
Wash rhubarb and cut into inch pieces without peeling, pour boiling water over, drain at once, cool, pack in cans and fill with boiled, strained, ice-cold water. Seal cans, invert in cold place and cover from the light. Set upright after a few hours. To use, drain, let stand in fresh cold water 1/2 hour and drain again.